RECIPES: Recipe Details

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BEEF TIKKA MASALA BURGERS WITH CUMIN DUSTED ONIONS AND SPICED YOGURT SAUCE

These Indian inspired burgers remind me of a little Indian restaurant that was down the street where I grew up. Although I grew up in an American-Italian family and pizza and pasta were the norm, I was fortunate that both my parents loved to cook and try new foods. We would occasionally visit this little Indian restaurant down the street and would try all sorts of things. It took me a long time to appreciate all the spices and flavors of Indian food since I was not used to them all and I still have a lot of learning to do, but I have developed a true love for the cuisine! Although Indian cuisine doesn't traditionally include beef, I thought this traditional Indian dish would work great as a beef burger!

Ingredients 

YOGURT SAUCE:

1 cup plain yogurt

1/4 cup fresh cilantro, finely chopped

2 tablespoons fresh mint, finely chopped

1 tablespoon fresh lime juice

1 garlic clove, minced

2 teaspoons fresh ginger, grated

1/2 teaspoons ground cumin

1/2 teaspoons ground cardamom

1/8 teaspoon ground cinnamon

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

CUMIN DUSTED ONIONS:

2 tablespoons olive oil

3 large sweet onions, peeled and thinly sliced

1 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

PATTIES:

2 pounds ground chuck

3 tablespoons plain thick tomato sauce

1/4 cup fresh cilantro, finely chopped

2 tablespoons Sutter Home Merlot

1 small fresh jalapeno; seeds & ribs removed, minced

2 garlic cloves, minced

2 teaspoons salt

1 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

Vegetable oil for brushing on grill rack

6 good quality plain soft hamburger rolls, split

6 large good quality ripe tomato slices

Instructions 

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

Prepare yogurt sauce by whisking together yogurt, 1/4 cup cilantro, mint, lime juice, 1 garlic clove, ginger, 1/2 teaspoons cumin, cardamom, cinnamon, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in small mixing bowl. Cover and set aside, or place in refrigerator until ready to assemble burgers.

Place olive oil in large fire-proof skillet over preheated grill (or fire-proof disposable aluminum pan). Add onions, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cover grill. Cook, stirring occasionally, about 10-15 minutes or until onions are soft and reduced. Remove pan from heat and keep warm.

Meanwhile, combine ground chuck, tomato sauce, 1/4 cup cilantro, wine, jalapeno, 2 garlic cloves, 2 teaspoons salt, 1 teaspoon cumin, and 1/4 teaspoon pepper in a large bowl. Form into 6 patties. Brush grill rack with vegetable oil. Place patties on rack and cook about 4-6 minutes per sides or until desired doneness. During last few minutes of cooking, place rolls, cut side down on outer edges of rack to toast lightly.

To assemble burgers, spread a generous amount of yogurt sauce on cut sides of rolls. Place 2 tomato slices on bottom half of roll, then top with patty, then onions, then cover with roll tops and serve.

Makes 6 burgers.

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